Description
Tender, browned cubes of steak in a glossy garlic butter sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 680 g (1.5 lb) beef sirloin or ribeye, cut into 2–3 cm (3/4–1 inch) cubes
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
- 3 tbsp (45 g) unsalted butter
- 4 cloves garlic, finely minced (about 2 tbsp / 20 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 ml) lemon juice (optional)
Instructions
- Pat the steak dry and cut into cubes. Sprinkle with salt and pepper; let sit for 2 minutes.
- Heat a heavy skillet over medium-high heat until very hot. Add oil and heat until shimmering.
- Add half the steak cubes and cook undisturbed for 2–3 minutes until browned. Flip and cook for another 1–2 minutes until medium-rare. Transfer to a plate and repeat with the remaining steak.
- Reduce heat to medium-low. Add butter to the pan and let melt. Stir in minced garlic; sauté for 20–30 seconds until fragrant.
- Return all steak to the pan, toss to coat in the sauce, and add chopped parsley and lemon juice if using. Serve immediately.
Notes
For a saucier finish, deglaze with a splash of white wine. Make-ahead by cutting and seasoning steak up to 2 hours in advance.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 0g
- Sodium: 610mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg